salt and pepper
Executive Chef
Crawfish Etouffee
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Crawfish Etouffee
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Crawfish Etouffee
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That looks wonderful, Joey. I don't get crawfish here, but I've been wanting to try a shrimp etouffee for the longest time. Do you have a recipe to share?
Cheryl, do you have a Sprouts near you?
I'm pretty sure I've seen frozen Crawfish there.
Kgirl...unfortunately, no. I'm out in the middle of nowhere and all those fun specialty markets are 4 hours away round trip.
I know I can sub shrimp for crawfish....that's why I responded to Joey's lovely pic that I've been wanting to make shrimp etouffee, and if he had a recipe he'd care to share.
I wish I had a recipe for etouffee, and as much as I love cajun food, you would think I had a recipe.
Here is a recipe from Paul Prudhomme via the CIA. He knew a little bit about cajun cooking, and the CIA is not a bad cooking school.
https://blog.ciachef.edu/channel-flavor-new-orleans-making-shrimp-etouffee/
CD